This week we were given a lot of carvollo nero (in season!!), curly kale in both green and ****wait for it**** purple (very rare), broccoli, swiss chard (with lovely sweet, red stalks so prized by celebrity chefs), applies and a selection of goats cheese.
The swiss chard, broccoli and some of the carvollo nero and curly kale were made into a quick sauté vegetables dish with plenty of minced garlic and mushroom stock for extra flavour.
The rest of the veg was then added to mashed potatoes into which the goats cheese was also mashed in (lots of intense savoury flavours)!
Ivy and Joyce then made apple and oats cookies using the donated apples. The cookies were to feature at a Big Challenge event on Wednesday 4 November. We used donated flour, sugar, syrup and some oats from our larder box. Funky purple silicone baking sheets are author's own :)
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